Tarhonya: The Grate Knead

 

Tarhonya

 Homemade Grated Egg Noodles

Food of the Hungarian Warriors

 

Let's face it. When one decides to ride the plains of Europe, to conquer other armies, to pillage and plunder, one needs something to eat on the run. You can't always rely on villagers to have food of their own. Times are tough. Then, there's the fact, you don't know how clean these peasants really keep their kitchens. It's best to bring your own. That's where Tarhonya comes in. It's the fast food of The Warrior. Along with your dried meats and spices, this is the ticket.

It doesn't take much.

You mix and knead the dough.

The dough's a little stiff at first, but don't worry. You're a warrior. You can handle it.

That's a great kneading job.

Now, you need to grate.

Wait a couple days and you have your handy dandy Tarhonya.

See? Knead and grate!

It's much easier than raiding a village.

 

 Once dried and properly stored in a cool dry place, (or in your travel bag) it can last months.

Eat it alone, browned with some butter, lard or animal fat, then rehydrated with a nice broth.

If you happen upon some soup, by all means, use it in that as well.

Oh, and don't forget the almighty Paprika.

Now, you've got it going on!

You may have not known you kneaded a grate recipe, but now it's all yours to do with what you will.

Use it wisely, my warrior friend.

 

 

 

 Tarhonya or Dried Egg Barley

Tarhonya dates back to the times of pillaging and plundering in ancient Europe. It was a practical way to carry nourishment while on the road. Now, its used as a side dish and in soups and stews. It's just as good and handy as it was back then. The biggest difference is, instead of raiding other villages, today we're raiding malls and stores for Christmas gifts.

 

 

The ratio is as follows:

1 egg

to

1 cup flour

plus

1/4 tsp salt

 

 

 Below I am using 2 eggs, 2 cups flour and 1/2 tsp. salt.

 Place flour on your work surface.

Make a well.

Put two eggs in the middle.

With a fork, beat the eggs.

Slowly add in the flour from the surrounding flour.

At some point, the dough will begin the stiffen and your fork will be useless.

Now is the time to use your hands.

Keep folding in the rest of the flour.

Now, the flour is all gone and you have a stiff dough.
Knead it until it is smooth and workable.
Some noodle makers advise against using water in the dough. It takes longer to dry out. The longer something takes to dry and the more moisture something has in it, the better chance for mold to set in. If you follow all directions and make sure your noodles are totally dried before storing, you should be fine. Egg noodles have been dried and consumed for centuries.
If your dough is totally unworkable then by all means add just a couple of drops of water.... just a couple, though. Don't get too crazy. We want the dough to be a little stiff.

Divide the dough into two disks and let dry out on your work surface for about a half hour.
Now it's time to use your grater.
We will be using the side with the largest holes.
Grate the dough.

This is what it should look like.

Place the Tarhonya on a baking sheet to dry out.
A cool, dry area is best.
The drying process can take up to two days.

As they dry, they will turn a darker, golden color.
They will also become hard as a rock.
It is at this point, you can move them to a storage container or a storage bag marked with their birthday.
They will keep for months, if properly dried and stored.

Sweet Paprika Chicken with Egg Barley

Serves 2

Most traditionally, if Tarhonya is being used as a side, it is fried in some form of fat and browned with the addition of onions and sweet paprika. A broth is then added, covering the egg barley and while it simmers, it rehydrates the egg barley. It's cooked about 7-10 minutes after the simmering starts. The recipe below is pretty traditional. Adding the chicken breasts, make it a meal.

Of course, you can adjust this recipe to however many you are feeding.

1 Cup Dried Egg Barley = 2 Cups Cooked

 

2 Chicken Breasts

1 tablespoon Butter

1 Heaping Teaspoon Fresh Sweet Paprika

1/2 Large Sweet Onion, chopped

1 Cup Egg Barley

about 3 cups Low Sodium Chicken Broth

 

 

 

Season the chicken breasts with salt and pepper.

In a large skillet, melt the butter over medium heat.

Brown the chicken breasts on both sides.

Add the onions. 

Add the paprika.

Cook for about 5 =- 10 minutes, letting the onions soften.

Set the chicken breasts aside.

Add the egg barley and let them slightly brown in the leftover butter.

You may need to add just a pat more of butter if there is no grease left.

Be careful not to let the paprika get too dark.

Add enough chicken broth to cover the noodles, about three cups.

It's ok to use more if needed. It will evaporate.

Let the broth start to simmer.

Add the chicken.

Cover and let cook another 10 minutes or so (until the chicken is cooked through and the barley has absorbed most of the broth)

Remove the lid.

Taste and season with salt and pepper as needed.

Sprinkle with a tiny bit of paprika.

Garnish with some fresh chopped parsley.

Now, you have a meal fit for a grate warrior.

I think I may knead more.

Eat well, my friends.